Master Talent Culinary

Michael Vanderhaeghe is the first Belgian young chef ever to win the prestigious "Trophee Jeunes Talents Escoffier" in Paris. This trophy is the result of a well prepared Work Based Learning journey. After his graduation at the school for gastronomy in Koksijde Michael started a journey of work based learning, which gave him the opportunity to experience different styles and techniques. His contacts with different chefs at the top of European gastronomy and the experience in

Next to experience, the knowledge of history has a direct impact on one’s knowledge development and learning. No matter your trade or specialisation the knowledge of the past has an important added value to future inspiration. During our visit to the Le Bouveret Campus of César Ritz College, last January, we experienced the true value of history in culinary education. Students of the Swiss Education Group have the unique opportunity to use for their learning and research. Thi

Once, a long time ago, learning to cook wasn’t that complicated. After finishing catering school you started to work. Cooks were always needed. If you wanted an interesting job abroad, a working permit was only a matter of waiting and choosing the right counter. Once you had moved up in the circuit and you had entered the world of “like knows like”, you had the opportunity to work with one of the European chefs with Michelin stars. Sometimes it was only for a month or two mo

My name is Jason Chao Lin. I participated in the Master Talent Foundation Internship program in July of 2015 under Chef Kobe Desramaults in Restaurant In De Wulf. I am from New York City and have been working in NYC only. Until I decided that I need to see what the world outside looks like. Before staging at In De Wulf, I have also done a few other internships around Europe. All which opened my eye tremendously. I ended my European internship tour with In De Wulf. My internsh